Breakfast Tortilla

By Jaclyn

Ingredients

• 1/2 lb Yukon gold potato (about 1 med)
• 1 T minced fresh chives, divided
• 1 scallion, sliced
• 3/4 tsp salt, divided
• 1/2 tsp ground black pepper
• 4 large eggs
• 1 large egg white
• 1 T olive oil
• 1 garlic clove, minced
• 3 T grated Parmesan
• 1 tsp extra-virgin olive oil
• 1/2 c. halved grape or cherry tomatoes

Preparation

Step 1

1.) Preheat oven to 350

2.) Place potato in a saucepan, cover with water. Bring to a boil. Reduce heat and simmer 20 minutes or until tender, drain. Cool. Peel potato, thinly slice.

3.) Combine 2 tsp chives, scallions, 1/4 tsp salt, pepper, eggs and egg white in a bowl and stir with whisk until blended.

4.) Heat 1 T oil in an ovenproof nonstick skillet over medium heat. Add garlic and potato slices, cook 30 second gently turning potatoes to coat with oil. Sprinkle with 1/2 tsp salt. Press potato mixture with spatula into a solid layer in bottom of pan. Pour egg mixture over potato mixture. Press potato back down in bottom of pan, cook 2 minutes. Remove from heat. Sprinkle with cheese.

5.) Bake at 350 form 7-10 minutes or until center is set. Remove from oven. Drizzle with 1 tsp extra-virgin olive oil. Loosen sides of tortilla from pan, gently slide onto a serving platter. Top with tomatoes and remaining chives.